Apple German Pancake - Gluten Free

Heavenly, Creamy, High Protein, Custardy Breakfast...

2 Non-tart apples
2 Tbsp butter
4 Tbsp orange juice
1 Tbsp sugar
2 Tsp cinnamon
4 eggs
2/3 c. milk
2/3 c. flour mix of your choice
1 1/2 tsp vanilla extract
Butter enough to butter your pie dish, 8x8 pan, or heavy oven proof skillet

Preheat the oven to 450 degrees.
For the Apples: Core and cut the apples into 1/8 inch slices. Put the butter, apples, orange juice, sugar, and cinnamon in a pot or skillet on the stove on medium heat. Stir often for about 10 minutes until the apples soften. Then turn off the heat and prepare your pancake batter.
For the Pancake: Beat the eggs and milk together until smooth. Slowly incorporate the flour. Add the vanilla and mix well. Pour batter into your buttered dish of choice. GENTLY spoon the apple mixture into the pancake batter. Evenly distribute the apples.
Put it all in the oven for 15 minutes. Then, turn the oven down to 350 and set your timer for 10 minutes. Take it out of the oven, let it cool for at least 10 minutes, sprinkle with powdered sugar if you want (I don't think it really needs it) and feel free to thank me later.

The Eternal Debate on Flour... sigh

Everyone is going to have a different personal preference, and I completely understand that. In my opinion GF flours should not add funky smells or tastes to my food, like garbanzo bean flour (NASTY). I know that many people love the Red Mill gluten free homemade bread whatever mix, but I can't tolerate the bean flour flavor. I tried. Couldn't take it anymore. SO, personally I found that I really like the Eating Gluten Free mixes. Note that it says, "Life tastes good again." Yeah, life does taste good again. No weird flavors or aftertastes, well there is a slight rice taste, but if you flavor your bread with anything you won't even notice. I use the pizza and bread mix as a substitute for wheat flour in experimenting with baking recipes. You can find it HERE. Unfortunately, you can only find it in health food stores in Idaho and Utah. But you can get it online (hence the link). But I'm sure whatever GF mix you like will work great. So go ahead and experiment.

Take Luck!

Orange Cherry Muffins - Gluten Free

These are sure to be a hit with everyone. The tangy orange combined with the flavorful cherries make a great breakfast, brunch, lunch, snack...

Ingredients:
1 whole orange
1/2 cup orange juice or water
1 egg
1/2 cup vegetable oil
1/2 cup honey
1 1/2 cups flour mix*
1 1/2 tsp. baking powder
1/2 teaspoon salt
1/2 cup dried cherries

Preheat your oven to 375. Puree the orange with the juice or water (i.e. cut the orange into wedges, put into a food processor or magic bullet or blender and puree the whole thing, skin and all... trust me). Then, chop up the dried cherries a bit. Mix the orange puree, egg, oil, and honey together (sometimes it helps to heat the honey in the microwave a bit). Mix the dry ingredients together. Slowly incorporate the dry ingredients into the wet with a wooden spoon, whisk, or stand mixer - whatever you prefer. Fold in the chopped dried cherries. Spoon batter into a greased muffin tin, about 3/4 full in each . This should make 12 muffins. For an extra boost, sprinkle sugar on the tops of the muffins before you stick them in the oven, it just makes the top a little fancier.

Bake for about 15-20 minutes, or until a toothpick stuck in the middle comes out clean. Enjoy!

*see blog on flour mix

The beginning...

So... the whole point of this adventure is going to be my personal food blog. I have created a fair number of wonderfully delicious recipes that I need to share. My rule of thumb for food is this: if someone else normal wouldn't eat it, neither will I. No funky flour flavors, no unnatural ingredients, no more suffering with odd food! I refuse to adjust to weird flavors just based on the fact that gluten makes me ill. I submit that whatever you are eating should taste good. I try all my recipes on my gluten-loving friends before dubbing them worthy. So, if you love gluten, then by all means, you'll love the recipes here. But I want to share my yummy creations with all my GF friends out there, and of course my family (isn't it great that Celiac's is genetic? Thanks, Dad for spreading the Gluten Free love). Feel free to browse, comment, and enjoy!